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These Ranch Roasted Potatoes are an easy, flavorful baked side dish loaded with seasoned herbs—9 out of 10 friends asked for seconds when I made them last summer. You can whip them up in under an hour with pantry staples you already have.
Why You’ll Love This Recipe
- Ready in under 50 minutes—no last-minute panic.
- Crispy edges, tender centers—every bite is a winner.
- Uses just one baking sheet, so cleanup is a breeze.
- Perfect side dish for weeknight dinners, barbecues, or potlucks.
- Ranch potatoes seasoned with simple herbs make veggies exciting.
- Easily tailored to dietary needs—go vegan or gluten-free with a quick swap.
- Family-approved: picky eaters sneak veggies onto their plate without realizing it.
- Pantry staples only—olive oil, spices, and potatoes.
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1″ cubes (about 6 medium potatoes)
- 3 tablespoons olive oil (extra-virgin or avocado oil
- 1 packet (1 ounce) ranch seasoning mix (store-bought or 3 tbsp homemade blend)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried parsley (or 1 tbsp fresh, chopped)
- ½ teaspoon dried dill (optional but adds a fresh kick)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped for garnish
(Feel free to swap russet or red potatoes, and look for gluten-free ranch seasoning if needed.)
Directions
- Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat—this helps keep those seasoned potatoes from sticking (and it’s so much easier to wash up later). - Season the Potatoes
In a roomy mixing bowl, pour in the cubed potatoes. Drizzle the olive oil over them, then sprinkle ranch seasoning, garlic powder, onion powder, paprika, parsley, dill, salt, and pepper. With clean hands or a spatula, toss until every piece is evenly coated—you want each potato to glisten and carry that herby, seasoned flavor. - Space Them Out
Spread the potatoes in a single layer on your prepared baking sheet. Give each cube a little breathing room—crowding leads to steaming instead of roasting, and we’re going for crispy golden edges. - First Roast
Slide the sheet into the oven and roast for 20 minutes. Halfway through, listen for that soft sizzle and peek at the color: you’re looking for golden spots forming on the corners. - Flip and Finish
Use a thin spatula to turn each potato cube. This little step ensures even browning. Roast another 15–20 minutes until the potatoes are fork-tender and the exterior is crispy. (Tip: If you have a convection setting, it’ll speed things up and amp the crunch.) - Garnish and Serve
Pull the pan out, sprinkle fresh chives or parsley for a pop of color, and serve piping hot. A squeeze of lemon juice or a dusting of grated Parmesan can take these baked veggies over the top—both crowd-pleasers in my kitchen.
Servings & Timing
Yields: Serves 4–6 as a side dish
Prep Time: 10 minutes hands-on (chopping and tossing)
Cook Time: 35–40 minutes roasting
Total Time: About 50 minutes from start to finish
Variations
- Spicy Ranch Potatoes: Stir in ½ teaspoon cayenne or chipotle powder to the seasoning mix.
- Cheddar-Baked Ranch: Toss potatoes with ¼ cup shredded cheddar in the last 5 minutes of baking.
- Veggie Medley: Add carrot sticks and zucchini ribbons for a colorful baked vegetable tray.
- Vegan Ranch Style: Use a dairy-free ranch seasoning and swap oil for vegan butter.
- Loaded Ranch: Top with crumbled bacon, green onions, and a dollop of sour cream.
- Sweet Potato Swap: Trade half the potatoes for sweet potatoes for a sweet-spicy combo.
Storage & Reheating
To store, pop leftover potatoes in an airtight container in the fridge for up to 3–4 days. When you’re ready to reheat, heat them at 375°F for 10–12 minutes on a baking sheet (this revives the crisp). For an air fryer: 350°F for 5–7 minutes works like a charm. If you want to freeze, flash-freeze in a single layer on a tray, then move to freezer bags—good for up to 2 months. Reheat from frozen with an extra 3–5 minutes in the oven.
FAQs
Q: Can I use red potatoes or russets?
A: Yes—you can swap in red or russet potatoes. Just note that starchy russets may break down more, giving you a slightly fluffier interior.
Q: What if my potatoes aren’t getting crispy?
A: Make sure they’re not crowded on the pan, and use just enough oil to coat. Over-oiling leads to steaming, not roasting.
Q: Can I prep this ahead of time?
A: Totally! Toss potatoes with seasoning, cover, and store in the fridge up to 8 hours before roasting. Pat dry before baking to boost crispness.
Q: Is there a gluten-free option?
A: Look for certified gluten-free ranch seasoning, or mix your own from garlic powder, onion powder, dried herbs, and a pinch of salt.
Q: How do I make homemade ranch seasoning?
A: Combine 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried dill, ½ tsp salt, and ¼ tsp pepper for a simple mix.
Q: Can I use an air fryer?
A: Absolutely—air-fry at 400°F for about 15–18 minutes, shaking every 5 minutes, until crispy.
Q: What oil is best for roasting?
A: Avocado oil has a high smoke point and neutral flavor, but extra-virgin olive oil adds a lovely richness.
Q: Any low-salt tips?
A: Cut the seasoning packet’s salt in half and amp up the garlic powder and dried herbs for flavor without the sodium.
Conclusion
These Ranch Roasted Potatoes strike the perfect balance of simple prep and big, savory taste. With just a handful of herbs and seasonings, you’ve got a crowd-pleasing side that elevates any meal. Give them a try tonight, then come back and let me know your favorite riff—drop a comment below or check out my Garlic Parmesan Roasted Broccoli for more veggie inspiration!
Ranch Roasted Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1" cubes (about 6 medium potatoes)
- 3 tablespoons olive oil extra-virgin or avocado oil
- 1 packet ranch seasoning mix store-bought or 3 tbsp homemade blend
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1 teaspoon dried parsley or 1 tbsp fresh, chopped
- 1/2 teaspoon dried dill optional but adds a fresh kick
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine cubed potatoes, olive oil, ranch seasoning, garlic powder, onion powder, paprika, parsley, dill, salt, and pepper. Toss to coat evenly.
- Spread the seasoned potatoes on the prepared baking sheet in a single layer.
- Roast in the oven for 20 minutes, then flip the potatoes and roast for another 15-20 minutes until crispy and golden.
- Sprinkle with fresh chives or parsley before serving hot.
